Author Topic: All little math help please  (Read 937 times)

Offline brewandski

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All little math help please
« on: January 12, 2011, 11:27:22 PM »
I only have 3.3 lbs of LME the recipe calls for 4lbs.  How much DME can I add to equal the missing .7 lbs of LME?

Offline dbeechum

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Re: All little math help please
« Reply #1 on: January 12, 2011, 11:47:47 PM »
You need to make up ~26 points (.7 * 37 pppg for the LME)

DME is roughly 46 pppg so 27 / 46 = 0.56 lbs
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Offline a10t2

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Re: All little math help please
« Reply #2 on: January 13, 2011, 12:12:15 AM »
I think most DME is closer to 43 point-gal/lb. Pure sucrose is 46.2. It doesn't really change anything though - you need about 0.6 lb.
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Offline dbeechum

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Re: All little math help please
« Reply #3 on: January 13, 2011, 12:25:32 AM »
I just pulled the numbers from Promash, but yeah, you're in the ball park of a half-pound.
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Offline richardt

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Re: All little math help please
« Reply #4 on: January 13, 2011, 01:38:33 AM »
Or you could reduce your volume a little, thereby bumping your OG back up despite the deficiency. 
But, that means less final product (beer) for you--not the best idea, I know. 
But it's a math problem that has more than one solution.  Just saying.

Offline brewandski

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Re: All little math help please
« Reply #5 on: January 13, 2011, 02:01:52 PM »
Thanks again for your help.  I brewed a Sierra Nevada Pale Ale clone last night.  It's my second brew, and I'm crossing my fingers.  Star San says "not to fear the foam," but there was a little foam from the Star San that I had to poor the yeast through to get to the beer.  Will that affect my yeast numbers or fermentation?

Offline Kaiser

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Re: All little math help please
« Reply #6 on: January 13, 2011, 02:15:17 PM »
Star San says "not to fear the foam," but there was a little foam from the Star San that I had to poor the yeast through to get to the beer.  Will that affect my yeast numbers or fermentation?

No, that won't have any effect on the yeast.

Kai

Offline richardt

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Re: All little math help please
« Reply #7 on: January 13, 2011, 02:16:49 PM »
Probably not given the very short contact time (a second or less as you were pouring) and the fact that yeast are actually somewhat acid-tolerant compared to most bacteria.  No worries.